– 400 g oat grains
– 400 g hulled chickpeas
– 20 sun-dried tomatoes chopped
– 4 garlic cloves finely minced
– an abundant bunch of green beans
– a generous handful of sunflower seeds
– EVO to taste
– salt to taste
– paprika to taste
– pepper to taste
Soak the chickpeas for 2 hours in cold water. Then, rinse them and drain. Right after, fill 2 pots with abundant salted water and cook the oat grains for ab. 45 minutes in one and the chickpeas for ab. 50-60 minutes in the other. Meanwhile, steam the green beans for ab. 10 minutes.
When the previous ingredients are cooked, put a tablespoon of EVO in a large pan along with garlic and tomatoes. Let it sauté for ab. 2-3 minutes and then add in oat grains, green beans, chickpeas and sunflower seeds. Sauté for a couple of minutes more so that all the flavours will homogeneously mix.
Finally, add some salt, pepper and a sprinkle of paprika. Do not forget a drizzle of EVO just before serving.